GRILLED PORK TENDERLOIN
A chipotle-lime marinade brings bold Tex-Mex flavor to a simple grilled pork tenderloin. This recipe first appeared in Season 13 of Good Eats.Photo by Lynne Calamia
Provided by Level Agency
Categories Mains
Time 6h35m
Number Of Ingredients 9
Steps:
- Trim the pork tenderloin of any excess fat and silver skin.
- Put the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of this marinade into a 1-gallon zip-top bag, add the chipotle pepper, and slosh around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible, and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, flipping the bag halfway through. Cover the jar with the remaining marinade and refrigerate until ready to use.
- Remove the tenderloin to a plate and discard the bag and marinade. Allow the tenderloin to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
- Fill a large chimney starter with natural lump charcoal and light it. Once the charcoal is ashy and white, about 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
- Brush the grill with vegetable oil. Place the tenderloin in the center of grate. Cover and cook until the tenderloin reaches an internal temperature of 140ºF, turning every 1 1/2 to 2 minutes, about 12 to 15 minutes total.
- Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.
GRILLED CHIPOTLE TENDERLOIN
Spicy Mexican-inspired marinade for an excellent grilled pork tenderloin. Serve as a main dish or slice as appetizers. This even tastes great cold.
Provided by newtx3
Categories World Cuisine Recipes Latin American Mexican
Time 6h50m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk cilantro, chiles, garlic, honey, lime juice, soy sauce, and cumin together in a bowl and pour into a resealable plastic bag. Add pork tenderloins, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 hours.
- Remove tenderloins from the marinade and shake off excess. Discard the remaining marinade and bring pork to room temperature, 20 to 30 minutes.
- Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
- Grill tenderloins on the preheated grill until slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 185.1 calories, Carbohydrate 16 g, Cholesterol 61.1 mg, Fat 3.4 g, Fiber 0.7 g, Protein 22.7 g, SaturatedFat 1 g, Sodium 324.9 mg, Sugar 13.2 g
CHIPOTLE MARINATED PORK TENDERLOIN WITH GRILLED MANGO SALSA
Make and share this Chipotle Marinated Pork Tenderloin With Grilled Mango Salsa recipe from Food.com.
Provided by Danny Beason
Categories Lunch/Snacks
Time 40m
Yield 1 pork tenderloin
Number Of Ingredients 16
Steps:
- Combine ingredients for marinade in food processor and blend.
- Pour over pork tenderloin and marinate for at least 3 hours and up to overnight.
- Preheat grill and cook tenderloin to desired temperature.
- Remove pit from mango and brush with oil.
- Grill green onion and mango for just a few minutes to soften and impart grilled flavor.
- Cut grapes and tomatoes in quarters and dice mango and green onion.
- Dress with a splash of cider vinegar, honey and chopped cilantro.
- Enjoy!
CITRUS CHIPOTLE MARINADE WITH A AVOCADO DIPPING SAUCE
This is a favorite of mine. I absolutely love this. The best part is you can adjust the spice .. just a little more or a little less chipoltes. Besides, use this with seafood, chicken or pork, it works well with anything. I love my simple avocado dipping sauce on the side which just tops this off. Take my dip and shrimp and add to a tortilla or taco shell with some slaw, tomatoes and you have a whole different dinner. Or top over a bed of romaine with olives, tomatoes, onions and thin out my dip with some milk to make a creamy dressing.
Provided by SarasotaCook
Categories Sauces
Time 1h10m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 10
Steps:
- Marinade -- add everything in a large baggie and mix well by shaking. Add your chicken, shrimp, pork, fish, whatever you want. Remember, seafood takes less time. Scallops maybe 30 minutes, shrimp 1-2 hours, fish depending on the thickness 1-3 hours, chicken 4-8 hours, bone in, even over night, pork chops thin 4 hours, thick cut 6, tenderloin 8-12.
- Grilling -- Just prepare your dish for grilling. Outside grill or inside grill pan or even oven. Cook as you would normally do according to your recipe.
- Dipping Sauce -- Just puree everything in a small food processor until well blended. Chill and serve with your grilled dish.
- This is also a great dip for quesadillas, tacos, etc or use as a salad dressing.
Nutrition Facts : Calories 839.6, Fat 67.8, SaturatedFat 21.1, Cholesterol 50.6, Sodium 83, Carbohydrate 60, Fiber 14.9, Sugar 24.3, Protein 10.4
CHIPOTLE LIME MARINATED GRILLED PORK CHOPS OR TENDERLOIN
Recipe from package of pork chops.Prep time does not include marinating time. You can alternately use dried chipotle, just rehydrate in hot water for about 15 mins and then chop. I actually like this better as a marinade for pork tenderloin.
Provided by cylee
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chops in large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops.
- Seal bag and refrigerate for up to 24 hours.
- Remove chops from marinade (discard marinade).
- Grill over medium-hot coals for a totoal of 12-15 mins, turning half-wayt thru, or until done.
CHIPOTLE CRUSTED PORK TENDERLOIN
Sweet and spicy rub for pork tenderloins. Just coat, let stand for 20 minutes and grill! Goes great with polenta or mashed yams.
Provided by KRAMNODROG
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat grill for medium-high heat.
- In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
- Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 11.7 g, Cholesterol 62.4 mg, Fat 6.1 g, Fiber 1.4 g, Protein 20.4 g, SaturatedFat 2.1 g, Sodium 666.8 mg, Sugar 9.3 g
CITRUS-MARINATED PORK TENDERLOIN
Quick and easy for summertime. Directions for grilling on gas or charcoal grills included. *Prep time includes marinating*
Provided by AZPARZYCH
Categories Pork
Time 3h20m
Yield 1-2 tenderloins, 6 serving(s)
Number Of Ingredients 7
Steps:
- In shallow glass baking dish (or ziploc bag) stir together all ingredients except pork.
- Add tenderloin(s); turn to coat all sides; refrigerate 1-3 hours to marinate turning occasionally.
- Heat grill; remove pork from marinade and discard marinade.
- Place pork on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals; cover grill.
- Grill 20 minutes or until no longer pink in center, turning once.
- Remove pork from grill to platter, cover loosely with foil; let stand 10 minutes before slicing.
Nutrition Facts : Calories 219.5, Fat 7.7, SaturatedFat 2.1, Cholesterol 98.3, Sodium 273, Carbohydrate 4.2, Fiber 0.1, Sugar 3.6, Protein 31.5
CHIPOTLE MARINATED PORK TENDERLOIN
Found this in Yahoo. Easy to make, fabulous taste. I used pork loin chops and marinated it overnight (6 chops about 2 pounds). Plus I used fresh squeezed orange and lime juice, and added a bit more adobo sauce than the recipe recommended. When using pork loin chops you have to watch how long you grill so it won't be dry shoe leather (3-4 minutes per side depending on the thickness).
Provided by Pi-E8216
Categories Pork
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Combine chipotle and sauce, garlic, orange juice, lime juice, vinegar, oregano, cumin, salt and pepper in a blender or mini food processor; blend or process until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour and up to 8 hours.
- Preheat grill to high or heat a large indoor grill pan over high heat. Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center of the meat registers 145 degrees F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.
- NOTE: you can use the same marinade for a 1 pound tenderloin, however, the cooking time will be longer.
Nutrition Facts : Calories 194.3, Fat 6.5, SaturatedFat 2.2, Cholesterol 74.8, Sodium 348.7, Carbohydrate 9.6, Fiber 0.6, Sugar 5.7, Protein 24.1
SMOKY CITRUS PORK TENDERLOIN
The recipe is from Kraft. The citrus flavors are wonderful with this spicy and moist tenderloin. The original recipe calls for a chipotle barbecue sauce; however, a diced chipotle in adobo can be used or chipotle ground chili powder. There are 2 cooking methods as when I originally made this the grill wasn't doing its job. Either on the grill or in the oven this is a wonderful recipe.
Provided by PaulaG
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, mix togther the citrus zest, juice, garlic, salt, pepper and cumin.
- Place the tenderloin in a resealable plastic bag and pour the marinade over; refrigerate for 30 minutes, remove meat and discard bag and marinade.
- Preheat the grill to medium heat and place the meat on one side of greased grill, turn off burners directly below the meat; cover grill with lid and grill for 30 minutes or until cooked through.
- In a small cup measure out the barbecue sauce and add one of the chipotle options listed to the sauce, stir to mix completely, divide the sauce in half and use half the spiced up sauce to baste the meat frequently the last 10 minutes of grilling time. Use the reserved sauce to serve over the sliced meat.
- If preparing in the oven, place in a 425 degree preheated oven and roast for 30 minutes or until done; basting frequently with the sauce.
- When done, slice into medallions and serve with reserved 1/2 cup of sauce.
- Please note: The internal temperature of the meat should register 160 degrees F on a meat thermometer.
Nutrition Facts : Calories 470, Fat 10.4, SaturatedFat 3.4, Cholesterol 184.4, Sodium 679, Carbohydrate 31.5, Fiber 2.4, Sugar 16.5, Protein 59.5
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- Pulse together maple syrup, oregano, chipotles, adobo, garlic, lime zest and juice, vinegar and cumin in a small food processor. Season with salt and pepper. Reserve two tablespoons of mixture and set aside. Brush remaining mixture over the pork, place on plate, cover with plastic wrap and refrigerate for two to six hours.
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- Place pan in oven and continue to cook until desired doneness is reached (between 140-160°F, 60-70°C), around 12 to 18 minutes.
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